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 Hosted By
Mimi & John |
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2 large handfuls fresh mint leaves, roughly chopped |
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Bring a large saucepan of water to a boil, then add the
peas, Return to a boil and simmer for 3 minutes, Drain
the peas, then put them in a food processor with the
mint, two thirds of the butter, and a large pinch of salt
Blend to a smooth puree, adding a little hot water if the
mixture needs loosening, Taste for seasonlng. cover,
and keep warm,
Pat the scallops dry, then season them well with salt
and pepp:r, Melt the remaining butter in a large skillet
over high heat When the butter starts to smoke, add
the scallops and sear them for 1-2 minutes on each
side (don't be tempted to cook them for longerl). They
should be brown and crisp on the outside but light and
moist in the middle, Remove the skillet from the heat
Spread a pool of pea puree on each of four warmed
plates, and place the scallops on top, Drizzle over a
little olive oil, season, and serve, |
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